Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened (but still cool)
  • ½ cup (100g) granulated sugar, plus extra for sprinkling (optional)
  • ¼ teaspoon (1.5ml) fine sea salt
  • 2 ¼ cups (281g) all-purpose flour, plus extra for dusting
  • Granulated sugar (for sprinkling, optional)

Instructions:

  1. Cream together the softened butter and sugar in a mixing bowl until light and fluffy. Don't over-cream - just until combined! Add the salt.
  2. Gradually add the flour to the butter mixture, mixing on low speed or by hand until just combined. Be careful not to overmix. The dough should come together easily but may seem a bit dry.
  3. Gently form the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes.
  4. On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use cookie cutters to cut out shapes, or simply cut into squares or wedges with a knife. Gather any scraps, gently knead them together, re-roll, and cut out more cookies.
  5. Place the cookies on a baking sheet lined with parchment paper or a silicone mat. Use a fork to prick the tops of the cookies (this is called docking and prevents them from puffing up). Chill the cookies again for another 15 minutes if possible. This helps to prevent spreading.
  6. Bake in a preheated oven at 325°F (160°C) for 18-22 minutes, or until the edges are lightly golden.
  7. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Sprinkle with granulated sugar while still slightly warm, if desired.